Slow Cooker Beef Caldereta. Cooking in the slow cooker makes it very convenient, too. Sometime last year when the weather was starting to get cooler, I I have previously made a Beef Caldereta cooked in Coconut milk and spices. Check here for that yummy recipe!

SLOW COOKER BEEF CALDERETA This melt-in-your-mouth tender beef stew is robust in flavor and so delicious! A fusion of Spanish and Asian flavors, this will become a family favorite! This is a must try recipe for lamb lovers out there. You can have Slow Cooker Beef Caldereta using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Slow Cooker Beef Caldereta

It's 2.2 lbs of Beef stew meat (chuck roast cut into chunks).
You need 2 tbsp of Oil (plus a little extra if needed).
You need 3 of Garlic cloves, peeled and crushed.
You need 1 of large onion, sliced.
Prepare 2 of Plum Tomatoes, chopped.
Prepare 2 of medium size Carrots, sliced into 1-inch thickness.
You need 4 of Red Potatoes, cut into cubes (roughly the same size as the carrots).
Prepare 2 of Bay Leaves.
It's 1 cup of Beef broth or water.
It's 1 tbsp of Fish Sauce or Soy Sauce (adjust to taste).
You need 1/2 cup of Tomato Sauce.
Prepare 1/3-1/2 cup of Peanut Butter, or to taste (maybe replaced with Liver spread to be more authentic).
Prepare 1 of Red Bell Pepper.
It's 1 cup of frozen Peas.
It's 2 tsp of brown Sugar (optional).
It's to taste of Salt and Pepper,.

In fact, the flavors in this dish will come out equally excellent with pork, beef, or any other choice of meat. The beef caldereta is just more popular in recent time because of over production of cattle. This Asian beef stew (Beef Caldereta) is robust in flavor and so delicious! Cooking in the slow cooker makes it very convenient, too.

Slow Cooker Beef Caldereta instructions

Season the beef chunks with salt and pepper..
In a large frying pan (like a heavy stainless steel or cast iron skillet), heat the oil until hot but not smoking. Sear the beef by browning on all sides in the hot oil. Keep some space in between the beef chunks when frying so don’t dump all the beef but cook in batches..
Place in a plate as you cook. This method will ensure a deep and delicious taste from the meat so if you can don’t omit the step..
In the remaining oil (or add a little oil to the skillet if needed) saute the garlic, onions and tomatoes for 3-4 minutes. The purpose is to deglaze the pan with the juices from the veggies and get all the yummy brown bits remaining there for extra flavor..
Place the beef and the sauteed vegetables in the slow cooker. If there’s no time, simply add the browned beef with the vegetables in the slow cooker..
Add the carrots, potatoes and bay leaves. Pour the beef broth (or water), fish sauce or soy sauce and the tomato sauce. Give it a quick stir. Cover and cook on low until the beef is fork tender between 6-8 hours..
When the beef is already tender enough to eat (but not falling apart) add the peanut butter and red bell pepper. You can also add the frozen peas at this point. Add the sugar, if using. This is not to sweeten the stew but to enhance the flavor. Season with extra salt and pepper, if needed. Stir everything gently. Cook for another 30 minutes to 1 hour or until everything is fully heated through..
Serve with freshly steamed rice on the side..

Our favorite slow-cooked beef recipes boast major flavor. Think slow cooker stews, sizzling fajitas, rich brisket, BBQ and beyond. Slow-Cooked Beef Burritos with Green Chiles. I created this recipe years ago, and it has become such a favorite that the wonderful aroma of it cooking makes my family. Perfect for serving a crowd so why not make it this weekend?